Glogg

Glogg is the Scandinavian version of Mulled wine and is traditionally served over the Holidays. We also have a kids version (read; without alcohol) that is more sweet and for most kids theres's no Christmas without it.

This recipe is an adult version and can be served with only the wine or with wine and vodka, most men seems to like the last version better.

Ingredients;

2 cups water
1 cinnamon stick, smashed
1 tbs whole cloves
1 tbs dried orange zest
1 tbsp coarsley smashed cardamom pods
2 bottles of red wine
4 tbsp sugar
Vodka (as much as you prefer or can handle.....)
Raisins
Chopped almonds


Put the water in a saucepan with the cinnamon, cloves, orange zest and cardamom. Bring to a slow boil and continue boiling for 20 minutes. Remove from heat and let stand another 15 minutes. Strain through a sieve making sure to get every last drop of liquid.

In a saucepan combine the spiced liquid, red wine, sugar and Vodka if you are adding that. Bring close to a boil but don't let it boil only make sure it's warm enough. If you prefer it sweeter add more sugar.

Serve with the raisins and chopped almonds giving everybody a spoon so that they can catch the raisins and almonds.

Skål!!!

Mettes Brownie

Ok, I'll just get it over with. This is not the right cake if you are overly concerned about  calories. This has enough fat and sugar to last a lifetime....

Ingredients;

6 eggs

3 1/2 cups sugar

3 sticks butter (approx 350 gr)

2 cups flour

4 tsp vanilla sugar (or extract if you cant get the sugar)

10 tbsp dark cocoa powder

Melt the butter in a small pot, let cool. Add the sugar and eggs to a big bowl and blend well using a spatula. 

Sift the flour together with the other dry ingredients then add to the egg and sugar mix together with the butter. Add the batter to a baking sheet lined with parchment paper. 

Bake in the oven at 350 F for 25 to 30 minutes depending on how soft you want the brownie. 

Ok, bad picture I know, I think it was sugar overload or something, haha!

Spicy Holiday Mustard

This one is so spicy it will leave you breathless. Not recommended for the coward out there (spice wise).

Ingredients;

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
2 cups boiling water
1/4 cup white wine vinegar
1/2 cup colemans mustard powder
4 tbsp honey
1 orange
salt

Heat the water and vinegar in a pot until boiling. Add the mustard seeds. Remove from heat and let sit for one hour.
Wash the orange thoroughly and grate the orange peel.
Add the water and mustard seeds to a blender and chop coarsely. Add Colemans mustard powder, 1/2 tsp salt, honey and the orange peel and blend until it gets a nice consistency but still has some whole mustard seeds in it.
 Add more water if needed, it will get dryer as it sits over the night so its supposed to be rather loose to start with.

 Add to jars and let sit in the refrigerator overnight. Keep refrigerated.

Spice alert!!!!

Holiday Ketchup

Yes, its quite possible to make your own Ketchup, pretty easy too. This one has a hint of the Holidays  from the use of spices like cloves and allspice.

Ingredients;

1 bottle of tomato passata ( 2 cups)
1/2 cup of sugar
1/2 cup of white wine vinegar
4 whole cloves and 4 whole allspices freshly grind in a mortar
1 tsp salt

Bring all ingredients to a boil in a small pot and continue to boil on medium to low heat for 10 minutes.

 Use a hand blender if needed to make the ketchup smooth.  Add to clean bottles or jars. Keep refrigerated. Use the way you would have used regular ketchup.

Perfect as a hostess gift during the holiday season!

Happy Holidays!!

Thanksgiving Dinner

What to serve at Thanksgiving is a sure headache to many around this time of the year. After celebrating thanksgiving nearly 10 years now I  have ended up with my mix of dishes that makes me and my guests happy it seems.

As a starter I make "Smoked Salmon Cream with Grisini in glasses"

After the starter comes the turkey dinner with 

Mandarin glazed roasted Thanksgiving turkey, 

Creamed corn,

Brussel sprouts slaw with Mustard Dressing,

and Mashed potatoes.

If there is room for dessert my favorite is the "Creme Brûlée"

Happy Thanksgiving!

Mashed Potatoes

Mashed potatoes are really easy and a good side-dish. It's a sure staple item at the thanksgiving table. There are a lot of different ways to do the mashed potatoes. In some you don't peel them to get a more robust mash, in some you add carrots, celery root etc. etc. This is just one way of doing it that I normally prefer. It is plain but if you want to be adventures just add garlic, parsley, chili....

Ingredients;

2 pounds potatoes peeled and cut in small pieces

2 sticks unsalted butter

1 - 2 cups heavy cream

salt 

pepper

Boil potatoes in water until more than well done. Don't use any salt in the water. Strain and put back on the heat for a short while so that the potatoes are really dry but make sure they don't burn. Shake the pot constantly while doing this.

Puree the potatoes using a potato ricer making a fine no lump puree. Add the butter and cream and blend while the butter melts. You might have to put it back on the heat. Taste with salt and pepper. The consistency is supposed to be like a thick custard. 

Enjoy!

Brussel Sprout Slaw with Mustard Dressing

A versatile dish that can be used as a side or at a buffet table. It is perfect served on the Thanksgiving table.

Ingredients;

1/4 cup whole grain Dijon mustard
salt/pepper
2 tbsp apple cider vinegar
2 tbsp lemon juice
1 tbsp sugar
1/4 cup vegetable oil
1 1/2 pounds brussel sprouts


Whisk mustard, vinegar, lemon juice, salt, pepper and sugar in a bowl. Whisk in oil a little at a time until dressing has a thick consistency.

Bring large pot of water to boil, add 1 tbsp of coarse salt and  brussel sprouts. Cook until crisp tender and still bright green, about 5 minutes. Drain and rince in cold water. Cool on paper towels. Using a  knife or food processor or a mandolin, slice brussel sprouts. Transfer to a large bowl and toss with the dressing. Let marinade for 30 to 60 minutes and serve.

This dish can also be made with maple glazed pecans if you are not serving people with nut allergy.

Maple Glazed pecans;

Nonstick vegetable oil spray
1 cup pecan halves
1/4 cup maple syrup
1/2 tsp coarse salt
1/4  tsp freshly ground black pepper

Preheat oven to 325 F
Spray a large sheet of foil with nonstick spray.
Place pecans on small rimmed baking sheet. Whisk maple syrup, salt and pepper and add to the nuts tossing to coat. Spread in single layer and bake 5 minutes. Stir and continue to bake until toasted and glaze is bubbling thickly, about another 5 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. (Pecans can be made several days ahead if stored in airtight container)

Top the slaw with the pecans before serving.